Tuna Loaf Casserole

• 12 ounces canned tuna
• 1/4 cup minced onion
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground thyme
• 2 cups coarse cracker crumbs
• 1/2 cup milk
• 4 eggs beaten
• 1 tablespoon olive oil

Drain tuna. Save the liquid. Put tuna in a mixing bowl. Add onion, lemon juice, salt, pepper, thyme and cracker crumbs. Mix.

Add tuna liquid plus enough milk to make 1 cup. Add eggs and olive oil. Mix.

Spoon into a loaf pan or casserole dish. Bake at 350 degrees for 1 hour or until set in the center.

(copyright 2005; LeAnn R. Ralph)

About The Author: LeAnn R. Ralph is the author of the books "Christmas in Dairyland" (True Stories from a Wisconsin Farm); "Give Me a Home Where the Dairy Cows Roam" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories)" (e-book). You are invited to read sample chapters, order books and sign up for the FREE! monthly e-mail newsletter Rural Route 2 News. http://ruralroute2.com

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